Wednesday, August 27, 2008

Rajma ( Red Beans Curry).

A very simple dish which is so easy to make as well; Rajma or Red Beans curry is one of my all time favorites and I can eat rajma with chawal at any time during the day and night. It’s rich in protein and fiber as well so all in all we have a win-win situation with this lovely dish. And to add to the success, rajma tastes absolutely awesome the next day.

Recipe:• Soak the rajma overnight in a bowl. Discard the water and fill in fresh water. Add salt and pressure cook the rajma for 20 mins on a medium flame. Do not drain the water after the rajma is pressure cooked as it could be used to prepare the curry.• In a separate pan, heat the oil and add jeera to the pan. Once jeera sizzles add garlic and green chilies and let it sauté for a minute till garlic turns slightly golden brown.• Add onions to the pan and sauté the onions till they get a nice golden color.• Once the onions change color add the tomato puree to it. Sauté for a min and let it simmer on a low flame for 15 – 20 mins or till the oil starts to separate from the sides.• Add kasuri methi, dhania powder, turmeric, chilly powder and salt ( remember that we have already added some salt while boiling the rajma as well)• Mix all the ingredients well. Add the tadka to rajma (along with the water) and stir all the ingredients well. • Pressure cook the rajma again for around 10 – 15 mins as this helps to blend all the masalas and the rajma well.• Garnish the rajma with coriander leaves and serve with boiled or jeera rice.

Tip: You can also blend the onions, garlic, tomatoes and green chilies together in a blender and then add to the oil to sauté the mixture.